Crispy Garlic Potato Pops

These crispy, golden garlic potato pops have become my family's favorite movie night snack. The perfect balance of fluffy insides and crunchy exteriors, enhanced with a luxurious garlic butter coating that makes them utterly irresistible.

The first time I made these potato pops, they disappeared before the movie previews ended. Now I always make a double batch because everyone fights over the last one.

Ingredients

• Potatoes: Select starchy varieties like Russets for the fluffiest interior texture
• Garlic granules: Provides concentrated flavor without burning like fresh garlic might
• Onion granules: Adds depth and savory notes that complement the garlic beautifully
• Paprika: Brings a subtle smoky quality and gorgeous color to the finished pops
• Salt and pepper: Essential for bringing all flavors to life
• Cornflour: Creates that perfect crispy exterior while helping bind the potato mixture
• Cooking oil spray: Just enough to help achieve golden perfection without deep frying
• Butter: Use good quality unsalted for the best garlic sauce
• Fresh parsley: Brightens the rich butter sauce with color and fresh flavor

Step-by-Step Instructions

Prepare the Potatoes:

Peel and cube your potatoes into roughly 1inch pieces for even cooking. Place them in a pot with cold salted water and bring to a boil. Cook until a fork easily pierces through, usually about 12 minutes. Drain thoroughly in a colander, giving them a gentle shake to remove excess moisture which could make your mixture too wet.

Season and Mash:

Transfer the hot potatoes to a large mixing bowl immediately. Sprinkle all your seasonings evenly over the potatoes while they're still steaming. This allows the warm potatoes to absorb the flavors more effectively. Use a potato masher to create a smooth, lumpfree mixture. Add the cornflour gradually while the potatoes are still warm, folding it in until you achieve a dough that holds together but isnt too dry.

Form the Potato Balls:

Allow the mixture to cool enough to handle, about 5 minutes. Lightly wet your hands to prevent sticking, then scoop about 1 tablespoon of the mixture and roll between your palms to form a ballshape. Make them all the same size for even cooking, around 1 inch in diameter works perfectly. Place them on a plate without touching as you work.

Air Fry to Perfection:

Preheat your air fryer to 200°C for 3 minutes. Arrange the potato balls in a single layer in your air fryer basket, leaving small gaps between each for proper air circulation. Spray lightly with cooking oil for that beautiful golden color. Cook for 15 minutes, gently shaking the basket halfway through to ensure even browning on all sides.

Create the Garlic Butter:

While the pops cook, place your butter in a microwave safe bowl. Add the garlic granules and chopped parsley. Heat in 30second increments, stirring between each until completely melted. The warm butter allows the garlic flavor to infuse throughout. Let it sit for a minute so the flavors develop fully.

Coat and Finish:

When the potato pops are golden brown and crispy, transfer them immediately to a large bowl. Pour three quarters of the garlic butter mixture over them while still hot. Gently toss or fold with a spatula to coat each pop evenly without breaking them apart. The hot pops will absorb some of the flavorful butter.

Serve with Style:

Transfer to a serving dish and drizzle the remaining garlic butter over the top. Garnish with additional fresh parsley if desired for a pop of color and serve immediately while hot and crispy.

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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power on potatoes during a cooking class in Spain, and now I cannot imagine making these pops without it. My daughter always knows when I skip it.

Make Ahead and Storage

These potato pops can be prepared through the shaping stage and refrigerated for up to 24 hours before cooking. Simply place the formed balls on a parchment lined tray, cover with plastic wrap, and refrigerate. When ready to cook, allow them to come to room temperature for about 15 minutes before air frying. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them in the air fryer at 180°C for 3 to 5 minutes until crispy and warmed through. The microwave will work in a pinch but sacrifices the crispy exterior.

Flavorful Variations

Transform these potato pops with different flavor profiles to keep things interesting. For an Italian twist, mix in 2 tablespoons of grated Parmesan cheese and 1 teaspoon of dried Italian herbs to the potato mixture. Cheese lovers can add 1/4 cup of shredded cheddar or mozzarella folded into the center of each ball for a melty surprise. Spice enthusiasts might appreciate adding 1/2 teaspoon of cayenne pepper or a tablespoon of finely chopped jalapeños to the base recipe. You can also swap the parsley in the garlic butter for different herbs like rosemary, thyme, or cilantro depending on your meal pairing.

Dipping Sauce Suggestions

While these garlic potato pops are delicious on their own, offering a selection of dipping sauces elevates them to a whole new level. A classic ketchup mixed with a dash of Worcestershire sauce creates a tangy complement to the garlic flavors. For something creamier, combine equal parts sour cream and mayonnaise with chopped chives and a squeeze of lemon juice. A spicy sriracha mayo made by mixing 3 parts mayonnaise with 1 part sriracha sauce provides a perfect heat balance. My family favorite remains a simple honey mustard sauce, which pairs surprisingly well with the garlic butter coating.

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These potato pops always bring joy to movie nights, and it's hard to find someone who can resist their crispy charm.

Frequently Asked Questions

→ Can I make these Garlic Potato Pops without an air fryer?

Yes, you can bake them in a conventional oven at 200°C/400°F for about 25-30 minutes, turning halfway through. You may need to brush them with a little more oil to achieve similar crispiness. Alternatively, you can deep-fry them in hot oil until golden brown for an even crunchier exterior.

→ What can I serve with Garlic Potato Pops?

These pops pair wonderfully with dipping sauces like sour cream, ranch dressing, or sriracha mayo. They make an excellent appetizer, side dish with grilled meats, or addition to a grazing board. For a complete meal, serve alongside a green salad or roasted vegetables.

→ Can I prepare Garlic Potato Pops in advance?

You can make the potato mixture and form the balls up to a day ahead, storing them covered in the refrigerator. Allow them to come to room temperature before air-frying. For best results, the garlic butter should be prepared fresh and added just before serving to maintain optimal texture and flavor.

→ How can I make these Garlic Potato Pops dairy-free?

For a dairy-free version, substitute the butter with plant-based butter alternatives or olive oil infused with minced garlic and herbs. The potato mixture itself contains no dairy, so only the coating needs modification. The pops will still develop a delicious crispy exterior with the air fryer method.

→ What herbs can I use if I don't have fresh parsley?

Fresh chives, dill, or cilantro make excellent substitutes for parsley in the garlic butter. Dried herbs can also work in a pinch—use about 1 teaspoon of dried parsley, oregano, or Italian herb blend. For a different flavor profile, try rosemary or thyme, but use these stronger herbs more sparingly.

→ Why add cornflour to the potato mixture?

Cornflour serves as a binding agent that helps the mashed potatoes hold their shape during cooking. It also contributes to a crispier exterior while keeping the inside soft and fluffy. If the mixture feels too wet, adding a bit more cornflour will create a firmer dough that's easier to form into balls.